We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust.
We provide some tips and tricks to make your salads more exciting and delicious. (Hint: add some granola!)
Colorful, autumnal root vegetables come together to bring a touch of sweetness to this cheesy, indulgent gratin. We added our cheddar granola as the crumble topping instead of using breadcrumbs to provide a buttery crunch, all rounded out by the honey.
Okay, we all know nothing says comfort like a bowl of mac & cheese. We'd probably eat it more if it wasn't laden with heavy ingredients, but we recently tried out this recipe using a vegan queso sauce.
Our granola adds the finishing touch: while it's not vegan, it brings the whole dish together with the crunch, the touch of sweetness coming from the honey, and the extra cheesiness.
Warm and juicy summer peaches grilled in toasted brown butter with an indulgent dollop of vanilla bean crème fraîche. The mint adds a refreshing touch, while the rosemary adds a nice crunch and flavor.
The warm, zingy lemon farro balances perfectly with a sweet carrot sauce made from a carrot juice reduction and luscious mascarpone cheese. It gets a hint of sharpness and depth from dijon mustard, and is topped with a poached egg for oozing perfection.
Instead of the traditional breadcrumbs used for coating chicken breasts, we used our rosemary granola to add a more flavorful crunch. The rosemary's savory aroma pairs remarkably with the succulent, baked chicken, with hints of brown butter and sweet honey to bring it all together.
Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our sharp cheddar granola for a bit of crunch.
This breakfast bowl features delicate, succulent pears with a zing of ginger, resting on top of a bed of nutty amaranth, and its juices pooled with a dollop of tangy and indulgent crème fraîche. Our rosemary granola always adds a nice aroma to a dish, with the extra virgin olive oil adding a fruity depth.
The granola complements the creamy brie with a nice buttery crunch – the bright, ripe flavors of blackberry and lemon cut through the richness, running their juices through this sweet pool of indulgence, all to be enhanced by the aroma of fresh rosemary.
Take advantage of the ripe summer cherries and bake this delicious dark cherry crumble with a topping made from our vanilla bean butter-baked granola. Simple and easy to make.